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Gordon Ramsay Peking Duck Recipe

Gordon Ramsay Peking Duck Recipe

My Gordon Ramsay-style Peking duck recipe — air-dried skin, a honey glaze, and proper crackling texture, served with pancakes, cucumber and hoisin.
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Prep Time 8 hours 20 minutes
Cook Time 1 hour 40 minutes
Resting Time 15 minutes
Total Time 10 hours 15 minutes
Servings: 4 People
Course: Main Course
Cuisine: Chinese
Calories: 590
Ingredients Method Notes

Ingredients
  

  • Duck:
  • 1 whole duck 2–2.2kg
  • 2 tbsp Chinese five-spice powder
  • 1 tbsp salt
  • 1 tbsp runny honey
  • 1 tbsp Shaoxing wine
  • 1 tbsp light soy sauce
  • Glaze:
  • 3 tbsp runny honey
  • 2 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp Chinese five-spice powder
  • To Serve:
  • 20 Chinese pancakes
  • 1/2 cucumber matchsticks
  • 6 spring onions matchsticks
  • Hoisin sauce

Method
 

  1. Pat duck dry, score skin in diamond pattern.
  2. Rub with five-spice and salt. Dry uncovered in fridge, minimum 8 hours.
  3. Roast at 160°C / 140°C fan / Gas 3 for 1 hour 15 minutes on a rack.
  4. Mix glaze ingredients.
  5. Increase oven to 220°C / 200°C fan / Gas 7. Glaze duck repeatedly, roast 20–25 minutes until crackling.
  6. Rest 15 minutes.
  7. Carve thinly. Serve with pancakes, cucumber, spring onion, hoisin.

Notes

Air-drying overnight gives the best results — don't shortcut this step.
Roast on a rack to allow fat to render away from the skin.
Watch the glazing stage closely; honey burns quickly at high heat.
Leftover meat freezes for up to 2 months, though skin will not stay crisp.